Bitso-bitso ni Manang Lori sa Santa Barbara

When non-Ilonggo friends tasted bitso-bitso, I wasn't prepared for the comment that this could be the local version of Krispy Kreme's glazed doughnut. Bitso-bitso is boiled-and-fried rice dough the coated with muscovado caramel, at least for this particular one made by Manang Lori in the town of Santa Barbara.

Though I'm not really privy to the actual recipe of Nang Lori, making bitso-bitso, is quite laborious since it requires three cooking processes aside from choosing the right kind of ingredients. Just like the puto-bingka of Nang Leling where rice flour is also used, it starts with the pilit rice being soaked overnight before it will be ground the next day.

Just like muasi (palitaw) or the bilo-bilo balls (used in making linugaw), the ground rice flour is mixed with regular flour, water, coconut milk and a little bit of sugar and vanilla. When the dough is ready, Mang Lori's bitso-bitso takes a twisted form so that it can "take-in" more sugar coating. It is then boiled and it floats, it is ready to be deep fried. After cooling down and drying up for a few minutes, it then takes a sugar coating after being dipped in a muscovado sugar caramel (with more coconut milk). It is finally cooled for the last time resulting to a glazed coating.

Manang Lori's bitso-bitso has the glaze that it is almost like Krispy Kreme's original glazed doughnut. It has chewy consistency and comes with a burst of flavour from the sugar and caramel but balanced by the plain fried dough.

It sells at PhP5 a piece and if I'm in for a sugar rush, I could take around 5 in just one sitting. But that's once in a while after all, its not everyday I get to taste this wonderful bitso-bitso made by Nang Lori.And I have to take advantage of that. Namit gid!

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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